pumpkin coconut rice flour chiffon cake 南瓜椰子米粉戚风蛋糕

Recipe adapted from Bakericious

Ingredients (makes an 8″ chiffon cake)

5 egg yolks
10g caster sugar
40g corn or sunflower oil * i used coconut oil
1/8 tsp salt
60g cake flour
30g rice flour
100g pumpkin, remove skin and seeds
50g coconut milk

5 egg whites
50g caster sugar
1/2 tsp lemon juice or vinegar * i omitted

食材 （可做一个8寸戚风蛋糕）

蛋黄 5颗
细砂糖 10克
粟油／葵花油 40克 ＊我用椰子油
盐 1/8小匙
蛋糕粉 60克
在来米粉/粘米粉 30克
南瓜 100克，去皮、去籽
椰浆 50克

蛋白 5颗
细砂糖 50克
柠檬汁或醋 1/2小匙 ＊我没用

Directions/做法

– Steam pumpkin till soft and set aside to cool
南瓜蒸熟至软、待凉

– Mash the pumpkin using fork until fine, add in coconut milk and mix well, set aside
用叉子将南瓜压成泥，加入椰浆搅匀。待用

– Sift cake flour and rice flour twice
蛋糕粉和米粉过筛两次

– Mix egg yolks and sugar in a bowl, whisk till sugar has dissolved
蛋黄和糖放入容器中，打发至白糖融化

– Add in oil, salt and pumpkin coconut mixture, mix well
加入油、盐和南瓜椰浆。拌匀

– Sift in flour mixture and whisk well
筛入面粉类，再次拌匀

– In another bowl, beat the egg whites and lemon juice/vinegar till frothy. Add in sugar gradually and beat until approaching stiff peaks (meringue stand straight with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture)
蛋白加入柠檬汁／醋，打发至发泡。慢慢加入白糖，打发至硬性状态

– Use whisk to loosen the egg yolk batter a bit, then take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter
用打蛋器将蛋黄糊稍微拌松后，以翻拌动作拌入三分之一蛋白霜

– Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined
转换橡皮刮到，再将一半的蛋白霜拌入蛋黄糊，然后将剩余的蛋白霜拌入

– Pour the batter from a considerable height into cake pan, lightly shake it left and right to level the cake, then gently bang the cake pan on the table top to release air bubbles
从适量高度将面糊倒入蛋糕模，左右轻微摇摆，然后在案板上轻敲几次以便去除气泡

– Bake at pre-heated oven at 150C at center rack for 25 mins and 160C for 20-25 mins. (I off the top heat element and on it back during the last 15 mins) * i baked the cake on second lowest rack for 32 mins at 180 degrees C. Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process
送入预热至150摄氏度烤箱、中层，烤25分钟，转160摄氏度烤20-25分钟 （原食谱此时将上火关了，然后在最后15分钟在重新开启）＊我用了烤箱倒数第二层 180摄氏度，烤了32分钟。 蛋糕出炉后，立马从高处往下掉以免蛋糕在冷却过程中大量收缩

– Turn the cake pan upside down and cool completely before remove from the cake pan
蛋糕倒扣，完全冷却后脱模

i am submitting this post to Little Thumbs Up October Event: Pumpkin, hosted by Eileen of Eileen’s Diary 
and organised by Zoe of Bake for Happy Kids and Mui Mui of My Little Favourite DIY

Pollution index: 76 (good)